Jeffrey Starr's recipes - As seen on CA Living TV™

Jeffrey Starr's -Thai Red Curry

2 - 13 ½ oz Thai coconut milk
2   teaspoons  Thai red curry paste (or more, to taste)

3 red bell peppers, roasted and peeled, roughly chopped
2 red bell peppers, raw, roughly chopped
1 stalk lemon grass, smashed flat to release juice
3 kaffir lime leaves, crushed (can sub. 1 tablespoon lime zest)
3 sprigs mint
3 sprigs cilantro
4 cloves garlic
2 tablespoons minced fresh ginger
1 tablespoons fish sauce
salt, to taste   
                                   
Combine coconut milk, red curry, roasted and raw red bell peppers, lemon grass, kaffir, mint, cilantro, garlic, ginger, and fish sauce in a saucepan and bring to a boil. Lower heat and simmer for 1 hour. Let cool slightly and transfer to a blender and blend until smooth. Pass curry through a fine mesh strainer.  Season with salt.

Makes 1 quart

Jeffrey Starr
Culinary Director and Executive Chef
Trinchero Family Estates

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Jeffrey Starr
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